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“ Two chicks egg white has been a revelation. I’m not entirely sure why, I think it's something to do with its consistency/viscosity, but it seems to make better Italian meringue (a key macaroon constituent) than egg white from separated whole eggs.”

Light-as-air Sponge Cake

This light, low-fat ‘Light-as-air Sponge Cake’ is made with Two Chicks free-range liquid egg whites, sugar and flour, with a hint of vanilla. It has a clever low fat filling, with reduced sugar jam and fresh berries.

4. Sift the flour into the bowl and use a large metal spoon to fold it in. Do this gently and carefully, so that you retain the air that you’ve whisked in. Spoon into the prepared tins and level the surfaces. Bake for 10-12 minutes, until golden and firm. Turn out onto a wire rack to cool, removing the baking paper.

5. For the filling, mix together the soft cheese, vanilla extract and icing sugar. Spread over the surface of one of the cakes and scatter the raspberries or sliced strawberries on top. Spread the raspberry or strawberry jam on the underside of the second cake, then sandwich the cakes together. Serve, sprinkled with icing sugar.

Serving Suggestions

Take care when folding in the flour – you need to do it very gently.

When fresh raspberries and strawberries are out of season, use thawed frozen berries instead – or just leave them out.

Once opened, a carton of two chicks free-range liquid egg white will keep in the refrigerator for 7 days.